The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1887-11-01
TIE NATIONAL BREWERY.
description of the Buildings and
Plant.

erected at KalihI. 1t Will De reIneHl-
bered that at the last Legislature bill
was passed to license the brewing OF
malt liquors in the district of Honolulu.
The license was given to Mr.. Gilbert
Waller. One condition was that if malt
LIQUOR were not manufactured within
twelve months the license, which was
for fifteen years, would be forfeited.
The year will expire next February, SO
that Mr.. Waller is well within the pre-
scribed time.
During the debate on the bill Mr..
Dole made motion that the alcoholic
strength of the beer be ten per cent,
which carried. He thought that would
be sufficient for all purposes, as if a good
mild beer of low strength were manu-
featured those who wanted to drink
would drink that instead of gin. A beer
of that strength would cheer but not
| inebriate.
1t is the intention of the National
Brewery Company to manufacture steam
beer, an article which will soon find
favor in the community after it has been
given trial It will be sold in ive-gal-
lon kegs and upwards, and the company
! viii also bottle.
| The brewery is situated in very
pleasant place near to Mr.. Walters resi-
dence. The design and every detail has
been attended to by that gentleman per-
sonally. The first thing we notice is the
boiler-one of Haynes patent, of fifty
horse power, made by the Risdon Iron
Works Company. The heater, which
has 81 Pinch copper tubes, was made
here and exhausts into 400 gallon ket-
tie, and from there to a large well. The
Bell-Coleman refrigerator engine is a
fine piece of machinery 1t is capable
of 6 5000 cubic feet of cold air 40 degrees
below freezing point every hour. The
driving engine is fifteen horsepower. It
runs the lathes, grinding machine, etc.
There is also No. Blake cold water
pump and No. beer pump. All this
machinery is on the ground floor.
Going to the top of the building by
series of staircases, we first examine the
hot water tank-9 feet diameter, feet s
deep. The beer is heated by copper
coils at the bottom, and passes into the
mash tuh, 9 feet diameter, feet deep,
with perforated bottom. From there
into an underback by five-inch valves,
and then into the boiling tun, which is
feet 6 deep and feet diameter. It sets
under steam chimney of galvanized
iron From the boiling ton by means of
a three-inch copper pipe it passes into
a fat cooler some Is feet square and 8
inches deep, lined with plain galvanized
iron. The next process is through the
Baudelotte patent cooler. This is
series of horizontal copper pipes. The
hot beer runs into strainer at the top
and drips down the pipes into receiver
at the bottom. The pipes are fed by
water at 40 degrees from a concrete
cellar. From the receiver the beer
passes into another underback and then
to the beer pump, which forces it back
to the upper floor into fermenting tanks
by means of hose pipe. and from here
it reaches the clarifying room where it
ferments. There are two CHARTERS 6 feet
by 10 feet The walls of this room are
% inches thick, insulated with rice
chaff
Below the ground floor are two i'm
mense concrete refrigerators with walls
twenty-five inches thick. The entrance
to one refrigerator is by heavy
door from the outside of the building
This is closed, and then you are in
small passageway. A thick door inso-
lated with charcoal on the further side
opens into the chamber. The floor OF
the passageway takes up so as to admit
the barrels The other refrigerator is
| three feet deeper, and adjoins the one
just mentioned. There are several plugs
in the wall which, on being taken out,
admit of a hose pipe to run the beer
from one chamber to another and not
affecting the temperature. In this latter
chamber the bottling will be done.
The drainage system is the most per-
| feet we have ever seen. By means of
pipes everything is carried to drain
fifteen feet in the ground which runs to
the sea. 1t is simply impossible to have
any refuse at all in the building, so
thorough is the system.
The water is obtained from an arte-
sian well go feet deep, with 756 inch
pipe. 1t rises ten feet above the cap.
The washing floor is in the main
building. 1t is a concrete bed, on top of
which are placed by 3 ioists on edge
two inches apart. A 6 by 6 sill brings it
level with the outer wall. The barrels
are washed on the sill with hot aiad
cold water, which meet in chamber
near by, and then are placed on the ?
by joists to dry The water used in
washing passes at once to the outside=of